[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Bringing you another exotic and super delicious vegetable curry enjoyed by almost every Nepali: “फर्सीको मुन्टा” Farsi Ko Munta or Pumpkin Leaves Curry, an Authentic Nepali Recipe, how-to. Once you tastes this delicious curry, you wanna eat it everyday. Pumpkin plant is versatile. Almost every part of pumpkin is edible and used as vegetables.

Pumpkin leaves are super nutritious and are a good source of Fiber, Vitamin, Protein, Iron, Calcium, Phosphorus, Magnesium etc. Once picked, cook within a day otherwise they will lose the freshness and flavor.

Here are the ingredients:
1. Pumpkin Leaves with stem: 1 bunch (237 gm)
2. Potato: half cup (110 gm) or 1 medium
3. Tomato: 3 tablespoons (50 gm)
4. Vegetable / Mustard oil or clarified butter: 2 tablespoons.
5. Dry Red Chilly: 1 pc
6. Salt (नुन) to taste (half teaspoon)
7. Turmeric Powder (बेसार): 1/4th teaspoon
8. Cumin and Coriander Powder (जीरा-धनियाँको धुलो): 1 teaspoon.
9. Kashmiri Red chilly powder: half teaspoon
10. Cumin seed: 1/2 teaspoon
11. Fenugreek Seed (मेथीको गेडा): 1/2 teaspoon
12. Ginger Paste or grated ginger: 1 tablespoon
13. Garlic chopped or garlic paste (लसुन): 1 tablespoon

Helpful URLs:
कर्कलो गाभा । Karkalo Ko Tarkari | Taro Leaves Curry Recipe Nepali Style | Arbi Curry | Saag https://youtu.be/tEARx6nHwlk
Top Nepali Meat (Non-Veg) Recipes: https://www.youtube.com/playlist?list=PLCfCFkNhhqbtc652sgOFpNWaH47Is1Cyf
Top Food Recipes From Nepal: https://www.youtube.com/playlist?list=PLCfCFkNhhqbsScYY8pjR9Z4Ohj–kqtiN
Nepali Brata / Vrata (Fasting – व्रत) Recipes: https://www.youtube.com/playlist?list=PLCfCFkNhhqbsosbOg0M9H6cHn6Lm_2vLt

Direct Link: https://youtu.be/VzsWN-dNQi4 | Video Length: 04:33
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तपाईको सब्स्क्रिप्शन अमूल्य छ | यसले सर्च रयानकिङ्गमा मद्दत गर्छ | धन्यवाद !

Make this creamy luxurious soup that’s entirely plant-based with nourishing miso and squash.

INGREDIENTS:

1 large red onion, chopped or julienned
generous pour of olive oil (about 4-5 tablespoons)
1/2 kabocha (pumpkin) squash, peeled and chopped
1 large butternut squash (or 2 small ones), peeled and chopped
splash of sherry (optional as you sauté the onion)
1 1/2 quarts veggie broth
1 cup raw cashews, unsalted
1/3 cup raw sunflower seeds, unsalted
pinch of sea salt
2 heaping spoonfuls white miso paste
pinch of turmeric powder, to season
pinch of cayenne or spice blend, to taste
toasted pumpkin seeds, garnish

DIRECTIONS:

In a large pot, saute the red onion in a generous amount of olive oil on low heat.

Allow the onion to simmer in its juices until it turns translucent, about 15-20 minutes.

Stir occasionally, until the onion has browned and sticks to the bottom of the pot. You can splash in some sherry at this point (optional).

Pour in the veggie broth. Add the squash and simmer on medium heat, about 20 minutes, until the squash is soft.

Once the squash is soft, turn off the flame and add in the cashews and sunflower seeds. Allow the cashews to soften in the hot broth for a few minutes until ready for blending.

Scoop out two heaping tablespoons of miso paste and put it in a Pyrex measuring cup to mix with a little broth. Ladle a little bit of the broth (without any cashews or squash pieces) and pour it into the measuring cup with the miso paste. Stir miso paste until smooth.

Pour the miso paste mixture into the pot and stir.

Season and blend the soup. Blend the soup in batches using a high speed blender. Pour the blended soup into a separate pot until all of the soup is blended smoothly.

Place the pureed soup back on the stove top and turn on the flame to low simmer. — Do not boil this soup because the miso will lose its nutritious probiotics. Miso is a fermented food. Here we are treating it as a seasoning, however, what also makes this soup nourishing is the healing properties of miso.

Only bring the soup to simmer as you season it with turmeric, sea salt, black pepper and a pinch of cayenne if you’d like a little heat. Serve with toasted pumpkin seeds as garnish and some crusty bread or nutrient-dense flax crackers spread with vegan butter. This soup makes quite a luscious meal on a cold night.

To save the remaining soup, pour into a container and save in the fridge for 3-4 days— you can freeze this for later as well. Reheat gently on the stove, bringing the heat just to simmer.

Bon appetit!

Follow on Instagram for more vegan & plant-based cooking ideas and inspiration: https://www.instagram.com/stephaniedujour/

Also visit: https://www.thesensualfoodie.com

Please comment below and let me know how you liked this recipe video! I’d love to hear from you.

xo Stephanie